Development of High Antioxidant Yoghurt Made from a Mixture of Cashew (Anacardium occidentale) Extract and Red Roses (Rosa damascena) Juice

Fitria Andarini, Dudung Angkasa, Anugrah Noviati, Vitria Melani, Putri Ronitawati

2019

Abstract

Introduction: Plant-based food products are gaining popularity and assumed to be healthier than animal-based ingredients products. Cashews, which contains a good source of vitamin E, and red roses, which contain vitamin C and anthocyanin, had a promising potential to be developed as desirable plant protein-based yogurt. Objective: to examine sensory properties and nutrients compositions of yogurt made from a different ratio of cashews nut extract (CNE) and red roses juice (RRJ). Methods: This experimental study developed four yogurt formulations. Formula 0/F0 (control) contains 100 ml CNE: 0 ml RRJ, F1 contains 75 ml CNE: 25 ml RRJ, F2 contains 50 ml CNE: 50 ml RRJ, and F3 contain 25 ml CNE: 75 ml RRJ. Sensory properties were assessed by 25 semi-panelists and 30 consumer panelists, nutrients composition, antioxidant activity, viscosity, pH, Total Acid and Total Plate Count (TPC) were analyzed in a food laboratory. One way ANOVA test was used to answer the research question. Results: F2 had high acceptance based on sensory properties while F3 had the highest antioxidant activity. Water, carbohydrate, protein and fat content significantly differed across the formulas. Conclusion: Cashew and red roses can be used to develop a high antioxidant and good sensory plant-based yogurt.

Paper Citation

in Harvard Style

Andarini F., Angkasa D., Noviati A., Melani V. and Ronitawati P. (2019). Development of High Antioxidant Yoghurt Made from a Mixture of Cashew (Anacardium occidentale) Extract and Red Roses (Rosa damascena) Juice.In Proceedings of the 1st International Conference on Health - Volume 1: ICOH, ISBN 978-989-758-454-1, pages 34-39. DOI: 10.5220/0009562600340039

in Bibtex Style

@conference{icoh19,
author={Fitria Andarini and Dudung Angkasa and Anugrah Noviati and Vitria Melani and Putri Ronitawati},
title={Development of High Antioxidant Yoghurt Made from a Mixture of Cashew (Anacardium occidentale) Extract and Red Roses (Rosa damascena) Juice},
booktitle={Proceedings of the 1st International Conference on Health - Volume 1: ICOH,},
year={2019},
pages={34-39},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009562600340039},
isbn={978-989-758-454-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Health - Volume 1: ICOH,
TI - Development of High Antioxidant Yoghurt Made from a Mixture of Cashew (Anacardium occidentale) Extract and Red Roses (Rosa damascena) Juice
SN - 978-989-758-454-1
AU - Andarini F.
AU - Angkasa D.
AU - Noviati A.
AU - Melani V.
AU - Ronitawati P.
PY - 2019
SP - 34
EP - 39
DO - 10.5220/0009562600340039